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- 2 pounds peeled crawfish tails
- 1 stick (8 tablespoons) butter
- 2 cups chopped onions
- 1 cup chopped green bell peppers
- 1/2 cup chopped celery
- 1 tablespoon cornstarch
- 1 cup water
- Salt and cayenne pepper, to taste
- 1/3 cup chopped green onions
- 1/4 cup chopped fresh parsley
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